Blueberry Cake Mandela Carolyn Meyer, thanks to Tacy Cake Butter 3 8-inch cake pans, line with wax or parchment paper and butter the paper also. Preheat the oven to 350o. 3 eggs 1 ½ cups sugar 1 ½ cups flour (cake flour preferred) 2 tsp. baking powder 1 ½ cups heavy cream 2 tsp. vanilla ¼ tsp. salt 1 cup ground walnuts 1 cup blueberries Lemon Filling 1 stick butter, softened 2 cups sifted powdered sugar 1 Tbsp. lemon juice ½ tsp.vanilla 2 egg yolks For the cake beat the eggs until thickened. Beat in 2 Tbsp. of sugar at a time, till light and fluffy. Into a bowl, sift together flour and baking powder. In another bowl, beat cream, vanilla and salt until stiff peaks. Fold cream into egg mixture alternately with the flour mixture and the walnuts. Divide in thirds. Put in pans and smooth batter with spatula. Sprinkle the layers equally with the blueberries. Bake in 350o oven for 30-35 minutes. Let the layers cool 5 minutes, then invert them onto racks and cool completely. When cool, remove paper. Put one cake layer bottom side up, spread with half filling, top with 2nd layer bottom side up and spread with rest of filling. Top with 3rd layer bottom side up and sprinkle with powdered sugar. For lemon filling cream butter, sugar, lemon juice and vanilla until light and fluffy. Beat in the egg yolks one at a time.

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